A Classic Carrot Cake

If I want to make a traditional southern comfort dessert, I always look to my mom’s Encore Nashville cookbook (same book I use for my favorite chocolate chip banana bread recipe).  This carrot cake recipe is rather simple, but the taste reflects that you labored over the cake for hours.  If you have a food processor to shred the carrots, the recipe is a one-stop mix it all together in one bowl deal.  Of course no carrot cake is complete without cream cheese frosting.  The recipe would also be great for breakfast carrot muffins if you throw in some raisins and leave off the frosting.  I’m not a fan of nuts in my muffins/breads, but feel free to throw in walnuts or pecans as you like.  This recipe really produces the perfectly moist carrot cake you’d hope for.


Carrot Cake Recipe from The Encore Cookbook


2 cups granulated sugar

1 cup oil

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

4 eggs

3 cups grated carrots

2 teaspoons cinnamon

Cream Cheese Frosting

1 (8oz) package cream cheese, softened

½ cup butter softened

1 (1lb) box powdered sugar

2 teaspoons vanilla

1 cup chopped nuts

Preheat oven to 350 degrees F.  In a large bowl, mix sugar and oil. Sift dry ingredients and add to sugar and oil mixture. Add eggs, 1 at a time. Stir in grated carrots and cinnamon. Bake in 2 (9-inch) cake pans for 35 minutes.

Beat frosting ingredients and spread between and over cooled layers.